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Myosin denaturation in pale, soft, and exudative (PSE) porcine muscle tissue as studied by differential scanning calorimetry



Myosin denaturation in pale, soft, and exudative (PSE) porcine muscle tissue as studied by differential scanning calorimetry



Journal of the Science of Food and Agriculture 35(2): 240-244



Myofibrillar tissue from pale, soft, and exudative (PSE) pork was compared to tissue from normal pork by differential scanning calorimetry at pH 5.4. Thermograms of myofibrillar tissue from normal pork were characterized by three major peaks with temperature maxima at 58 and 66 degrees C, associated with myosin denaturation, and at 78 degrees C, associated with actin denaturation. In thermograms of PSE pork, the peak at 58 degrees C was greatly reduced, and appeared as a shoulder. When the thermograms were divided into segments corresponding to the three major peaks, the area of the low temperature myosin segment was shown to be reduced by about 50% in PSE pork, as compared to normal pork. This indicates approximately 50% denaturation of the least thermostable parts of the myosin molecule. The more thermostable parts of the myosin molecule were largely unaffected, as was actin.

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Accession: 001225481

Download citation: RISBibTeXText

PMID: 6708468

DOI: 10.1002/jsfa.2740350218



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